Paleo Taco Salad

Posted in Paleo Recipes on November 8, 2009 by dragonfitness

(Serves 2)

1 lb grass fed ground beef (or chicken/pork)

2 cups fresh spinach (or 1/3 cup frozen spinach)

1 container of mushrooms sliced (we used chanterelle)

1 small onion chopped

1 tomato chopped

1/4 tsp Paprika (hungarian)

1/4 tsp Cumin

1/4 tsp Cayenne

1/4 tsp sea salt (or to taste)

1/4 tsp ground pepper (or to taste)

1 egg

1 Tbs oil

Heat pan over medium heat.  Add oil when pan is hot.  Saute mushrooms and onions for about 3-4 minutes with a pinch of salt and pepper for flavor.  Add spinach to mushrooms/onions and saute for another minute or two (if spinach is frozen it may take longer).  Add tomatoes if you would like them cooked (they may be added raw).  Remove heated vegetables and place into a serving bowl.  In another separate stir (or knead with hands) 1 egg with ground meat until it is thoroughly mixed.  Next add paprika, salt, pepper, cumin, and cayenne to the meat mixture.  Add all ingredients to the pan and heat at a medium/high heat.  Make sure to continually stir the meat to get all sides browned (about 5 minutes).  Combine meat and vegetables in the serving pot.  Can be served as is or can be wrapped in a piece of lettuce for a “taco.”

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Paleo Shrimp with Red Garlic Sauce over Noodles

Posted in Paleo Recipes on November 3, 2009 by dragonfitness

(serves 2)

1 bag Kelp Noodles (Sea Tangle Noodle Company)

12-13 oz red sauce (we used Dell’Amore Basil & Garlic- local Vermont sauce with low sugar)

1 Tbs chopped garlic (fresh or spice world in a jar)

¾ lb-1 lb of shrimp (we used tail-off pre-cooked)

¼ lb mushrooms (we used chanterelle, but any will do)

½ cup fresh spinach (or ¼ cup frozen)

1 Tbs oil or lard

Thaw shrimp. If tail-on, take off the tails. Dry off the shrimp with a paper towel or kitchen towel. Put shrimp to the side for later use.

Over medium heat sauté garlic and oil until light brown. Do not crisp the garlic.

Add the shrimp to the garlic. If the shrimp is pre-cooked, then just toss shrimp until warm. If the shrimp is raw, cook until pink and cooked.

While the shrimp is heating, chop mushrooms coarsely. You may chop the spinach if you wish, but it is not necessary. Frozen spinach can be added as is.

Add the mushrooms and spinach to the shrimp and oil. Toss until well heated. 0

Add sauce to the pan and stir all the ingredients together. Let the ingredients heat for 2-3 minutes in the sauce.

Rinse the kelp noodles in warm to hot water in a bowl and break up the noodles with fingers. DO NOT BOIL NOODLES. Drain the noodles and add to the serving bowl. Pour sauce and shrimp over the noodles.

The noodles will become softer over time. I would let the dish sit for a few minutes before serving, otherwise your noodles will be a little crisp in the center—nothing to be afraid of though…just let the dish sit to become tender.

Voila! Instant Italian dinner without the dense semolina pasta! Enjoy.

WOD – Kelpy – 11/2/09

Posted in WOD on November 3, 2009 by dragonfitness

Snatch x 5
Overhead Squat x 5
Double Unders 10 or 20 Singles

Mens – 45 Ladies – ~30

4 Rounds – We did 5

WD 5:20
MD 5:40

Next time would scale up (approx. double) jump roping.

Posted in Uncategorized on November 2, 2009 by dragonfitness

fire20breathing20green20dragon1

Paleo Pasta – Kelp Noodles

Posted in Paleo with tags , , , , on November 2, 2009 by dragonfitness

My husband ordered some kelp noodles online through the Sea Tangle Noodle Company because I was a huge pasta fiend and needed to find a Paleo substitute.  I’ve awaited their arrival very patiently, and now that they are here, I can’t wait to cook with them.  Tonight I will attempt make a Kelp Noodle dish with a low-sugar sauce, chicken breast, chanterelle mushrooms, and a little bit of fresh spinach.  I will post the recipe later if it is good- and I’m sure it will be!